Pane Siciliano and Panzanella

Pane Siciliano

There is something relaxing and cathartic about baking bread from scratch. It is intensely satisfying getting the “feel” and knowing when the dough needs more flour or more water or more time. I love baking bread.

Unfortunately, I sometimes bake too much bread. You may think it isn’t possible to bake too much bread–but my friends, co-workers, and family are bombarded with lots of baked goods from me. There is only so much I can give away and my freezer can only hold so much.imgp4033

I recently made Pane Siciliano from Peter Reinhart’s The Bread Baker’s Apprentice. The recipe made 3 loaves. Without thinking clearly, I baked the bread the same weekend I made croissants. I went a little overboard that weekend. Anyway, you probably know which we ate first.

We ate one loaf. It was good very good. It’s the first time I used semolina flour. Almost a week went by and my poor loaves were still sitting on the counter. I have plenty of bread crumbs in my freezer. My husband suggested French Toast, but I was thinking panzanella.

Springtime Panzanella

I made two different panzanella recipes, both from 101 Cookbooks: Spring Panzanella and Strawberry Panzanella. Both were delicious, but the strawberry one was killer. What made both of these even greater was that all the produce was locally grown bought at the farmer’s market and the bread homemade. How cool is that?

Strawberry Panzanella


Spring Panzanella

Strawberry Panzanella

I’m submitting this to Yeastspotting, a weekly round-up of yeasted goods and bread.